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- Publisher Website: 10.3168/jds.2010-3976
- Scopus: eid_2-s2.0-79956264496
- PMID: 21605743
- WOS: WOS:000290777800008
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Article: The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile
Title | The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile |
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Authors | |
Keywords | Microstructure Nabulsi cheese Proteolysis Texture profile |
Issue Date | 2011 |
Publisher | Elsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/ |
Citation | Journal Of Dairy Science, 2011, v. 94 n. 6, p. 2741-2751 How to Cite? |
Abstract | The effect of substituting NaCl with KCl on Nabulsi cheese characteristics was investigated. Nabulsi cheese was made and stored in 4 different brine solutions at 18%, including NaCl only (A; control); 3NaCl:1KCl (wt/wt; B); 1NaCl:1KCl (wt/wt; C); and 1NaCl:3KCl (wt/wt; D). Chemical composition, proteolysis, total viable count, and texture profile analysis were assessed at monthly intervals for 5 mo. No significant effect was found among experimental cheeses in terms of chemical composition or texture profile. Proteolytic activities were higher in cheeses kept in brine solutions that contained higher KCl (B, C, and D) compared with the control. At the end of the storage period, water-soluble nitrogen in Nabulsi cheeses stored in B, C, and D was higher than that in the control cheese (A). In addition, total viable count increased significantly after 1 mo of storage for all salt treatments. Hardness and gumminess generally decreased significantly during storage within the same salt treatment. © 2011 American Dairy Science Association. |
Persistent Identifier | http://hdl.handle.net/10722/179235 |
ISSN | 2021 Impact Factor: 4.225 2020 SCImago Journal Rankings: 1.483 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | Ayyash, MM | en_US |
dc.contributor.author | Shah, NP | en_US |
dc.date.accessioned | 2012-12-19T09:53:17Z | - |
dc.date.available | 2012-12-19T09:53:17Z | - |
dc.date.issued | 2011 | en_US |
dc.identifier.citation | Journal Of Dairy Science, 2011, v. 94 n. 6, p. 2741-2751 | en_US |
dc.identifier.issn | 0022-0302 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/179235 | - |
dc.description.abstract | The effect of substituting NaCl with KCl on Nabulsi cheese characteristics was investigated. Nabulsi cheese was made and stored in 4 different brine solutions at 18%, including NaCl only (A; control); 3NaCl:1KCl (wt/wt; B); 1NaCl:1KCl (wt/wt; C); and 1NaCl:3KCl (wt/wt; D). Chemical composition, proteolysis, total viable count, and texture profile analysis were assessed at monthly intervals for 5 mo. No significant effect was found among experimental cheeses in terms of chemical composition or texture profile. Proteolytic activities were higher in cheeses kept in brine solutions that contained higher KCl (B, C, and D) compared with the control. At the end of the storage period, water-soluble nitrogen in Nabulsi cheeses stored in B, C, and D was higher than that in the control cheese (A). In addition, total viable count increased significantly after 1 mo of storage for all salt treatments. Hardness and gumminess generally decreased significantly during storage within the same salt treatment. © 2011 American Dairy Science Association. | en_US |
dc.language | eng | en_US |
dc.publisher | Elsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/ | en_US |
dc.relation.ispartof | Journal of Dairy Science | en_US |
dc.subject | Microstructure | - |
dc.subject | Nabulsi cheese | - |
dc.subject | Proteolysis | - |
dc.subject | Texture profile | - |
dc.subject.mesh | Animals | en_US |
dc.subject.mesh | Cheese - Analysis - Microbiology | en_US |
dc.subject.mesh | Colony Count, Microbial | en_US |
dc.subject.mesh | Food Handling - Methods | en_US |
dc.subject.mesh | Potassium Chloride | en_US |
dc.subject.mesh | Sodium Chloride | en_US |
dc.subject.mesh | Sodium Chloride, Dietary | en_US |
dc.title | The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile | en_US |
dc.type | Article | en_US |
dc.identifier.email | Shah, NP: npshah@hku.hk | en_US |
dc.identifier.authority | Shah, NP=rp01571 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.doi | 10.3168/jds.2010-3976 | en_US |
dc.identifier.pmid | 21605743 | - |
dc.identifier.scopus | eid_2-s2.0-79956264496 | en_US |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-79956264496&selection=ref&src=s&origin=recordpage | en_US |
dc.identifier.volume | 94 | en_US |
dc.identifier.issue | 6 | en_US |
dc.identifier.spage | 2741 | en_US |
dc.identifier.epage | 2751 | en_US |
dc.identifier.isi | WOS:000290777800008 | - |
dc.publisher.place | United States | en_US |
dc.identifier.scopusauthorid | Ayyash, MM=16202006000 | en_US |
dc.identifier.scopusauthorid | Shah, NP=7401823907 | en_US |
dc.identifier.issnl | 0022-0302 | - |